Crustless Spinach and Feta Pies With Tomato Salad

“This is a really easy and quick take on spinach pie. It is without a crust, but you still get roughly the same yummy flavors in a fraction of the time and effort. There is also a nice side of tomato salad included. Compliments go to the Food Network kitchens.”

Ingredients Nutrition


  1. Tomato Salad:
  2. Toss the tomatoes together with the pepperoncini and olives in a salad bowl. Add the olive oil, lemon juice, oregano salt and black pepper to taste. Toss again.
  3. Spinach Pies:
  4. Put a rack in the center of your oven and preheat to 400 degrees F.
  5. Heat olive oil in a skillet over medium-high heat.
  6. Squeeze excess liquid out of spinach.
  7. Add the spinach and scallions to the skillet and cook, stirring, until dry - about 4 to 5 minutes.
  8. Transfer to a colander and press with the back of a spoon to get rid of the last bits of moisture.
  9. Brush 4 6-oz. ramekins with some olive oil and put them on a baking sheet.
  10. Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black pepper, cayenne pepper and nutmeg into a food processor and pulse until the spinach is finely chopped. Remove blade and stir in the feta cheese.
  11. Divide the mixture evenly between the 4 ramekins.
  12. Bake until set around the edges but still a little bit soft in the center - about 20 minutes. Turn oven off, leaving the spinach pies inside to set. Keep them in the oven for another 5 minutes.
  13. Run a knife around the edge of each pie and invert onto plates. Spoon some tomato salad around each and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a